Steak and Chimichurri ToastsDeAnna Eklund
- 1 cup packed fresh parsley
- 3/4 cup olive oil, plus additional for brushing toast
- 3 Tbs. red wine vinegar
- 2 Tbs. dried oregano
- 2 tsp. ground cumin
- 2 garlic cloves, minced
- 1/2 tsp. dried crushed red pepper
- Two (1-pound pieces) flank steak
- Freshly ground black pepper
- 16-ounce thin French-bread baguette, cut into 40 slices
Prepare chimichurri sauce:
In food processor combine the parsley, olive oil, vinegar, oregano, cumin, 1 tsp. salt, garlic and crushed red pepper. Process until smooth; set aside.
Place steaks in large glass baking dish. Sprinkle with salt and pepper. Brush about 2 Tbs. chimichurri sauce over steaks; refrigerate remaining sauce. Cover steaks with plastic wrap and refrigerate 1 hour (or up to a day).
Heat oven to 450 degrees. Place bread slices on large baking sheet, then brush them lightly with olive oil. Bake bread until just firm, about 5 minutes. Transfer to a large platter.
Preheat the broiler. Transfer the steaks to a rimmed baking sheet. Broil until cooked to desired doneness, about 4 minutes per side for medium. Transfer the steaks to cutting board and let stand 5 minutes. Cut each steak in half along the grain. Cut each half crosswise against the grain into 10 slices. Top each bread slice with 1 piece of meat and a bit of chimichurri sauce. Arrange toasts on a platter and spoon remaining sauce into small bowl and place in the center of the platter. Serve warm or let stand up to 2 hours at room temperature.
Source: DeAnna Eklund